Eggnog Cheesecake
Eggnog Cheesecake
We've made a lot of cheesecakes, but none have been this festive!
Print Recipe
Ingredients
- 1 teaspoon butter
- 2¼ cups graham cracker crumbs
- ½ cup butter melted
- 3 tablespoons sugar
- 1 cup Miceli's Ricotta Cheese
- 16 ounces cream cheese
- 3 tablespoons flour
- 1 teaspoon nutmeg
- 4 eggs
- 1 cup eggnog
- 1¼ cups sugar
- 4 cups powdered sugar
- ½ cup butter softened
- 6 tablespoons eggnog
- 3 tablespoons sprinkles
Instructions
- Preheat your oven to 350℉, and grease a 9-inch springform pan with the teaspoon of butter.
- Combine the crumbs, melted butter, and the 3 tablespoons of sugar, add the mixture to the pan, and then add the pan to a baking sheet.
- Let it bake for about 10 minutes, and then wrap the pan in foil.
- Preheat your oven to 325℉.
- Beat together the ricotta, cream cheese, flour, nutmeg, eggs, the cup of eggnog, and remaining sugar, and then add the mixture to the pan.
- Fill a roasting pan with 2 inches of hot water, add the springform pan, and then let it bake for about 1 hour and 15 minutes.
- Turn the oven off, crack the door, and then let it sit for about 1 hour.
- Remove it from the oven, let it cool completely, and then refrigerate it for about 5 hours.
- Beat together the powdered sugar, softened butter, and remaining eggnog, add the mixture to the cheesecake, and then add the sprinkles.
Notes
The foil keeps water from entering the springform pan! It should remain on the outside, not covering the cheesecake.
